Ground Lamb Stuffed Portabellas Recipes

STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat oven to 375°.
• Heat up one tablespoon of the olive oil in a pan. Add the sausage and break apart.
• As the sausage is browning, add the heavy whipping cream to a bowl. Tear the bread into tiny pieces and add to the cream. Season with kosher salt and black pepper. Allow the bread to soak while you work on the remaining ingredients.
• Wipe the mushrooms with a paper towel to clean. With a spoon, scoop out the insides to form a well.
• Chop up the stems and insides to make one cup. Reserve.
• Once the sausage is browned, add in the minced shallot and reserved chopped mushroom stems.
• Season with kosher salt, black pepper and crushed red pepper. Allow to sauté for about two to three minutes.
• Add the spinach to the sausage mixture. Mix. Remove from heat.
• Add the Parmesan cheese and cream cheese to the bread mixture. Combine well.
• Add the sausage mixture to the cheese. Combine until uniform.
• Brush the outside of the mushrooms with a touch of olive oil. Place top down onto a non-stick baking sheet.
• Fill the mushrooms with the sausage/cheese mixture. Use it all.
• Top each with a generous amount of fontina cheese crumbles.
• Bake for 20 minutes.
• Turn on broiler. Broil for a few minutes to brown the cheese.
• Remove from oven. Garnish with fresh chopped parsley.
• ENJOY!

STUFFED GROUND LAMB BURGERS

Steps:

• Combine cream cheese and herbs; roll into 4 balls. Flatten each into disk on sheet of waxed paper. Refrigerate 15 min.
• Mix meat, Worcestershire sauce and pepper just until blended; shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges together to seal.
• Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F). Place burgers on bottom halves of rolls; cover with watercress and tops of rolls.

GROUND LAMB-STUFFED PORTABELLAS

Steps:

• In a large, deep-sided skillet, heat oil over medium-high heat and saute the onions; add the lamb (crumbled), salt, pepper and cumin; stir meat as needed to prevent sticking.
• When lamb is fully cooked, add cream; simmer for 10 minutes.
• Stir in diced bread; cook for about 2 minutes then remove from heat.
• When meat is cool enough to handle, knead in cheeses; taste and adjust salt, pepper and cumin if necessary.
• Snap off mushroom stems and spoon out gills so portobellos are shallow cups.
• Bring stock to a boil and place mushrooms in, 1 minute on each side.
• Preheat broiler.
• Stuff portobello caps with lamb mixture, then top each one with more cheese and crumbs.
• Place under broiler to rewarm and crisp the topping.
• Serve hot.